How to Grill Fish

Welcome back to week 2 of my Sunday how-to lessons! This week’s topic: fish and how to grill ‘em. Grilling fish can be tricky; cook them too little and you could get sick, but overcook them and you have dry, flavorless (and maybe even charred!) fish. Keep reading to learn the one rule of thumb for grilling fish that every person should know, plus plenty of other helpful tips!

The one most important rule of thumb for grilling fish is this: Grill fish for 10 minutes per inch of thickness!

This is a must-know tip for every grill master, and it’s not hard to remember. Of course, there are many factors that can change those numbers, such as the heat of you grill (stick to medium) or the state of your fish. Obviously, frozen fish will need to be grilled for up to twice as long as fresh fish.

When your fish are done cooking, they should flake easily and appear opaque. Make sure you check the thickest part of the fish, and not just the edges.

Another way to make sure that your fish has the best flavor possible is by thawing it correctly. One of our users suggested this: “Thaw frozen fish in milk. The milks helps to draw out the “frozen” taste. Be sure to discard the milk before cooking.”